Pont-l'Évêque Cheese

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#185 of 375 cheese types

Pont-l'Évêque is a French cheese from Normandy, known for its square shape and washed rind, which gives it a strong aroma. Despite its pungent smell, the cheese has a creamy, smooth texture and a rich, buttery flavor with slight tangy and sweet undertones, making it a favorite on cheese boards.

What is Pont-l'Évêque Cheese?

Pont-l’Évêque is a soft, washed-rind cow’s milk cheese from Normandy, France, known for its creamy texture and rich flavors. It has held an AOC (Appellation d'Origine Contrôlée) designation since 1976. This cheese is traditionally produced in a square format, approximately 4.3 inches (11 centimeters) square and about an inch (3 centimeters) high, though it is available in various sizes.

Characteristics

Pont-l’Évêque's rind is a mix of white and reddish-orange due to the surface microorganisms: Brevibacterium linens (orange) and Geotrichum candidum (white), which helps prevent stickiness. The cheese’s paste ranges from ivory to straw yellow and often has a few small openings that may disappear with age. The flavors are mild, with herbaceous, milky, and creamy notes, while its aroma can be intense, with barnyard, fungal, and slightly smoky characteristics.

History

Pont-l’Évêque is believed to have originated from the cheese known as Augelot or Angelot, developed by Cistercian monks in the twelfth century. The name Pont-l’Évêque appeared in the seventeenth century, likely named after the market town where it was popularized. The cheese’s square shape was adopted in the late eighteenth century to differentiate it from other regional cheeses.

By the early nineteenth century, Pont-l’Évêque had become a luxury cheese in Paris, aided by the new railway. Production reached 1.8 million in 1877 but eventually faced competition from Camembert.

Production

The AOC regulations for Pont-l’Évêque require that all milk production, fabrication, and affinage occur within designated areas in the administrative departments of Manche, Calvados, Orne, and western Eure. By 2020, 50 percent of the milk used must be from Normande breed cows. Milk may be thermally treated, microfiltered, or used raw. After renneting, the curd is cut, stirred, and partially drained before molding and final draining. The cheeses are salted, left to drain, and rubbed down before moving to an aging room where they are brushed or washed to help develop the surface microbial ecosystem. Cheeses can leave the production zone eighteen days after renneting.

Modern Production and Consumption

Production of Pont-l’Évêque declined by 30 percent between 2002 and 2012 but has since increased to 2,750 metric tons annually. It retains a good number of farmer-producers, though their production quantity is low. Major brands include Isigny Ste-Mère, Lanquetot, St. Hillare, Gillot, Graindorge, La Perelle, Père Eugène, Fromagerie de la Houssaye, and Domaine du Plessis. Farmstead producers include Domaine Saint Hippolyte, Ferme de l’Oraille, Ferme de la Moissonnière, Ferme des Bruyères, and Spruytte.

Culinary Uses

Pont-l’Évêque is similar to Camembert but has a more pronounced flavor due to its washed rind. It pairs well with full-bodied red wines and can be used in various dishes, including three-cheese fondue with livarot and camembert. The cheese is best served at room temperature to fully appreciate its creamy texture and complex flavors.

Key Facts About Pont-l'Évêque Cheese

Country of Origin France
Specific Origin Normandy, Manche, Calvados, Orne, western Eure
Certification AOC (1976), PDO (2010)
Milk Type Cow's Milk
Milk Treatment Raw or Thermal Treatments
Rind Mix of white and reddish-orange
Texture Soft to Semi-hard
Flavor Mild: herbaceous, milky, and creamy
Aroma Barnyardy, fungal, and perhaps a little smoky
Colors Ivory to straw yellow, orange to gray rind
Forms Cylindrical, straight or slightly convex sides
Age 18+ days
Rennet Type Lamb or Kid